Recipes » Soups » Moroccan Carrot Soup
T. Colin Campbell Center for Nutrition Studies

Reprinted from The Mediterranean Plate by Debbie Adler (Independently published, 2022)



  • ¼ cup coconut aminos or low-sodium soy sauce
  • 1 small yellow onion, diced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 10 carrots, diced
  • 5 cups low-sodium vegetable broth
  • 1 Tbsp mellow white miso paste
  • 1 Tbsp coconut nectar or maple syrup
  • 1 Tbsp freshly squeezed lemon juice
  • ⅛ tsp cinnamon
  • ⅛ tsp nutmeg


  • ¼ cup plant-based plain yogurt
  • ¼ tsp smoked paprika
  • ¼ tsp chopped parsley
  • 1 sprig of thyme, chopped


  • 1. Add the coconut aminos and onion to a medium pot and cook over medium heat until the onion is translucent, about 3 minutes.
  • 2. Add the cumin and smoked paprika, stirring occasionally, and cook until the spices are fragrant, about 2 minutes.
  • 3. Add the carrots and stir to incorporate.
  • 4. Add the broth, miso, and coconut nectar, and bring to a boil. Reduce the heat, cover the pot, and simmer until the carrots are tender, about 20 minutes.
  • 5. Transfer the soup in batches to a high-speed blender and puree until smooth. You can also use an immersion blender.
  • 6. Return the pureed soup to the pot and whisk in the lemon juice, cinnamon, and nutmeg.
  • 7. Serve immediately. Drizzle with yogurt, and add smoked paprika, parsley, and thyme.

Copyright 2023 Center for Nutrition Studies. All rights reserved.

Powered by eCornell
  • 100% online, learn at your own pace
  • Instructor led format
  • No prerequisites
  • Continuing education credits